"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Corn - Zucchini Casserole Recipe

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This recipe for Corn - Zucchini Casserole, by , is from Our Pennsylvania Roots Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gaynor Beiler
Added: Sunday, September 25, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 T. butter
12 c. chopped onion
2 medium zucchini (1 lb.), quartered lengthwise and thinly sliced
3 1/2 c. fresh corn (6-7 ears)
1/2 tsp. pepper
3 1/2 T. flour
1 1/2 c. 2% milk
Crumb Topping
2 T. butter
2 tsp. minced garlic
3/4 c. fresh bread crumbs
6 oz. Fontina or Monterey Jack cheese, cut into 1/2 cubes

Directions:
Directions:
Melt butter in a large skillet over medium heat. Add onion and cook about 6 minutes. Add zucchini and 5 minutes longer. Stir in corn and pepper. Cook 3 minutes until hot. Stir in flour and cook 2 minutes more. Gradually add milk. Bring to a simmer and cook 5 minutes. Let cool.
Prepare topping. Melt butter. Add garlic and stir 1 minute. Add bread crumbs and cook, stirring often unitl crumbs are toasted. Let cool.
Stir cheese into corn mixture and spoon into a shallow 2 quart casserole. Sprinkle with topping.
Bake for 30 minutes or until hot and bubbly.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This is a great summer recipe.

 

 

 

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